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Warm Winter Artichoke Salad

Artichokes peeled and choked *(in water and lemon juice bath)         16
Carrot cut in mini tri-angles (blanched and shocked)                           4 
Onion (medium dice)                                1 if nice size if small use two
Celery  cut diagonal (blanched and shocked)                               sticks
Garlic clove chopped                                                                        2
Tomato (red and yellow) cut julienne                                     1cup total
Bacon cut into thin strips width wise                                          1/2 cup
Thyme                                                                                    4 sprig
Lemon Juice (fresh)                                                                   1/2 cup
Chicken Stock                                                                           3 cup
Olive oil                                                                                      2tbls.
Salt                                                                                      To Taste
Chive                                                                                     1 bunch

1- In a braising pan warm 2 tbls olive oil and add bacon strips- sauté’ bacon till rendered (crisp and no raw fat is visible.
2- Add onion and garlic and sauté till onion is translucent but not colored two minutes and season with salt. 
3- Add chicken stock and let come to a boil and reduce 1/4 of the liquid. 
4- Then add lemon juice and remaining vegetables carrot, celery, tomato, and artichoke. 
5- Cover and cook over a medium heat (the contents of the pan should simmer not boil), till the artichokes are tender –when a knife runs through easily. 
6- Remove pan from heat and separate contents of pan from liquid with a slotted spoon - discard the thyme sprigs. 
7- In a blender put one half of the artichokes(8) and all of the liquid and puree till smooth (if not thick enough one can use some of the other vegetables). 
8- When ready to serve- warm the artichoke puree and add remaining contents of pan heat for three minutes. 
9- Slice chives as thin as possible. 

Platter salad and garnish with chives. 

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